Description
These Greek Yogurt Lemon Blueberry Pancake Bites are a delightful and healthy twist on classic pancakes, featuring whole wheat flour, fresh blueberries, and zesty lemon for a burst of flavor. Perfect for a grab-and-go breakfast or a sweet snack, they’re moist, fluffy, and packed with protein thanks to the Greek yogurt and egg.
Ingredients
Scale
Dry Ingredients
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup Greek yogurt (plain)
- 1/4 cup almond milk (or any milk of choice)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey or maple syrup
Add-ins and Toppings
- 1/2 cup fresh blueberries
- 1 tbsp coconut oil (or any oil for greasing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with coconut oil or line it with paper liners to prevent sticking and ensure easy removal of the pancake bites.
- Mix Batter: In a large bowl, combine the Greek yogurt, whole wheat flour, almond milk, egg, vanilla extract, lemon zest, lemon juice, honey or maple syrup, baking powder, and salt. Stir the mixture until it becomes smooth and all ingredients are fully incorporated.
- Add Blueberries: Gently fold the fresh blueberries into the batter with a spatula, being careful not to crush them, to evenly distribute throughout the mixture.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin tin cavities, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the tin in the preheated oven and bake for 12 to 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean and the bites should have a light golden-brown color.
- Cool: Remove the muffin tin from the oven and allow the pancake bites to cool for a few minutes to firm up and make handling easier.
- Serve: Carefully remove the bites from the tin and serve them warm. They are delicious on their own or topped with extra honey, yogurt, or fresh berries for added flavor.
Notes
- You can substitute whole wheat flour with all-purpose flour if preferred.
- Almond milk can be replaced with any plant-based or regular milk.
- For a vegan version, substitute the egg with a flax egg and use maple syrup instead of honey.
- Storing leftover bites in an airtight container in the refrigerator will keep them fresh for up to 3 days.
- These bites can be frozen and reheated in a toaster oven or microwave for a quick snack.
